As I’ve mentioned before, I am subscribed to a variety of cooking websites (such as Betty Crocker, Pillsbury, the Food Network, etc) that send me emails with recipes.  Some of them also send out calendars to their subscribers as a thank you so I’ve received a 2011 calendar from Pillsbury and from Eat Better America which is sponsored by General Mills.  This recipe comes from the Pillsbury calendar.

1 (1 oz) package Old El Paso taco seasoning mix (or if you have the big bottle from Costco like I do then 1/4 cup)

2/3 cup water

1 1/2 cups Old El Paso Thick n Chunky salsa, divided

1 pound lean ground beef, cooked and drained

1 (16.3 oz) can Pillsbury Grands! refrigerated biscuits (any variety)  (I couldn’t remember how many cans to buy when I was at the store so I bought 2 and it was a good thing I did because I needed 2 cans)

1 cup shredded Monterey Jack cheese or Mexican cheese blend (I used cheddar)

1 cup sour cream, if desired

1  Heat oven to 375.

2  In medium saucepan, cook taco seasoning, water, 1/2 cup salsa and cooked beef until thickened.  (I just realized while typing this that I added the whole 1 1/2 cups of salsa to the pan so that might be why I got more melts than the recipe said and also why it didn’t really thicken.)

3  Press each biscuit into 6″ round.  Fill each with taco mixture and 1 tablespoon cheese.  (The recipe doesn’t say how much filling to put in each biscuit so I tried 1/4 cup which wasn’t enough and then 1/2 cup which was too much so ended up using about 1/3 cup which gave me 11 melts.)  Fold dough over filling and press to seal.  (I used the tines of a fork all the way around to seal the biscuit.)  Place on greased cookie sheet.

4  Bake 9 – 14 minutes or until golden brown.  Serve with remaining salsa, cheese and sour cream.